Saturday, November 8, 2014

Carb Wars: Crack Cookies

This recipe is a two-parter, but the extra time is totally worth it, and when you're finished, you'll have apple butter as well! Seriously, these cookies are so addicting, I dare you to try to eat just one. And at only 3 carbs apiece, feel free to indulge a little!



1 large jar of unsweetened applesauce

3/4 cup sugar substitute

1 tbsp cinnamon

1 tbsp Splenda brown sugar blend

1 tsp allspice

½ tsp vanilla extract

¼ tsp nutmeg

¼ tsp ginger

Mix all ingredients together in a medium-sized pot on the stove and cook on low heat for about 40 minutes. Let cool and store in the original applesauce jar for up to 2 weeks.


1 cup nut butter (peanut, hazelnut, and pecan are some of my favorites)

1/2 cup sugar substitute

½ cup Carbquick (or almond flour)

1/3 cup apple butter

1 egg

Cinnamon Sugar (For Rolling)

2 tbsp sugar substitute

½ tbsp cinnamon

Preheat oven at 350 degrees

Blend all cookie ingredients with an electric mixer.

In a separate, shallow bowl or plate, combine the 2tbsp of sugar substitute and 1/2 tbs of cinnamon

Use tablespoon to measure and scoop dough. Roll through the cinnamon sugar mixture to coat. 

Drop the dough onto a cookie sheet lined with parchment paper and mash flat in a crisscross pattern with the tines of a fork.

Bake for 11-13 minutes. Yields about 2 dozen cookies.